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调味液处理后的真空包装冷却羊肉低剂量辐射后的微生物变化
  • 摘要

    辐照对肉中微生物的杀灭作用明显,然而辐照肉的TBARS值要高于未辐照肉,采用调味液结合辐照方法对冷却羊肉处理,在28 d贮存期内测定其微生物指标的变化,并在贮期末测定TBARS值,结果表明:采用5 000 Gy辐照结合调味液处理组,乳酸菌、嗜冷菌、肠杆菌科菌、假单胞菌属、细菌总数对数值分别为4.50、1.57、0.70、2.38、2.90,明显低于国标(5.0),而TBARS值为0.23 mg/kg,未超国标(0.50),显著低于未经调味液处理的各组.且在整个贮存期内,调味液处理组的辐照味要明显小于未经保鲜处理组,色泽也并无明显改变,贮存效果好.

  • 作者

    马俪珍  卢智  朱俊玲  MA Li-zhen  LU Zhi  ZHU Jun-ling 

  • 作者单位

    天津农学院,食品科学系,天津,300384/长治职业技术学院,园艺系,山西,长治,046000/山西农业大学,食品科学与工程学院,山西,太谷,030801

  • 刊期

    2008年1期 ISTIC PKU

  • 关键词

    辐照  调味液  冷却羊肉  微生物指标 

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